Sourdough Molasses Half-Wheat Bread

A winning recipe I invented yesterday and today:

Starter after Mixing:

Starter after 24 hours:

Baked Bread (Though I let this version rise too long. I wish I'd taken a picture of the last loaf I made!):

Sourdough Molasses Half-Wheat Bread

Sponge Ingredients:
1+ cup sourdough starter fed or unfed
1 1/2 cups whole-wheat flour
1 cup water
1 tbsp honey

Loaf Ingredients:
3/4 cup water
2 heaping tbsp molasses
2 tsp yeast
3 cups bread flour
1 tsp salt

Directions:
1) Mix all ingredients for sponge in large bowl, cover with plastic wrap, and let sit for 12-24 hours.
2) Dissolve molasses into water and add yeast to proof.
3)  Add sponge, salt, and water mixture to a mixing bowl and mix together.
4) Add flour, a cup at a time, until incorporated. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves: 
    Bake in preheated oven at 350 F for 25 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off. 

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.